AIR-FRIED GREEK YOGURT FRITTATA
Greek yogurt, eggs, and fresh spinach cook in your air fryer to make a healthy brunch meal. The yogurt gives a lovely texture and is healthier than fatty cheeses.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
- Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley; mix to combine.
- Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
- Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper; whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
- Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
- Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 7.4 g, Cholesterol 379.5 mg, Fat 15 g, Fiber 2.3 g, Protein 16.7 g, SaturatedFat 5 g, Sodium 220.6 mg, Sugar 3.4 g
BAKED FRITTATA WITH YOGURT, CHARD AND GREEN GARLIC
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this - green, red or rainbow - and save the stalks to use in the chard stalk and chickpea purée that I'm also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It's a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Bring a large pot of water to a boil.
- Strip chard leaves from stems. Wash both leaves and stems thoroughly. Set aside stems for another purpose. You should have about 6 cups leaves, tightly packed.
- Add a generous amount of salt and the greens to the boiling water. Blanch greens for about 1 minute, until tender, and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Chop medium-fine. You should have about 1 1/2 cups chopped chard.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add chopped chard and cook, stirring, until ingredients are combined and greens are nicely coated with oil. Remove from heat.
- Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes. Meanwhile, whisk eggs in a large bowl. Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste. Whisk in yogurt. Stir in greens mixture.
- Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture. Place in oven and bake 30 minutes, or until set and slightly puffed. Remove from oven and allow to cool for at least 10 minutes before serving. Serve hot, warm, room temperature or cold.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams
AIR FRYER BREAKFAST FRITTATA
Frittatas are easy to make using a cake pan that fits in the air fryer basket. Switch up the ingredients to suit your taste. If you are worried about the frittata sticking to the cake pan, line the bottom of the pan with parchment paper.
Provided by bd.weld
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Combine sausage, eggs, Cheddar-Monterey Jack cheese, bell pepper. onion, and cayenne in a bowl and mix to combine.
- Preheat the air fryer to 360 degrees F (180 degrees C). Spray a nonstick 6x2-inch cake pan with cooking spray.
- Place egg mixture in the prepared cake pan.
- Cook in the air fryer until frittata is set, 18 to 20 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 2.9 g, Cholesterol 443 mg, Fat 27.4 g, Fiber 0.4 g, Protein 31.2 g, SaturatedFat 12.3 g, Sodium 693.5 mg, Sugar 1.3 g
AIR-FRYER FRIED AVOCADO TACOS
Tacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.
Nutrition Facts : Calories 407 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 738mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 9g fiber), Protein 9g protein.
AIR-FRIED GREEK YOGURT FRITTATA
Greek yogurt, eggs, and fresh spinach cook in your air fryer to make a healthy brunch meal. The yogurt gives a lovely texture and is healthier than fatty cheeses.
Provided by Buckwheat Queen
Categories Frittata
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
- Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley; mix to combine.
- Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
- Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper; whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
- Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
- Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 7.4 g, Cholesterol 379.5 mg, Fat 15 g, Fiber 2.3 g, Protein 16.7 g, SaturatedFat 5 g, Sodium 220.6 mg, Sugar 3.4 g
AIR FRYER GREEK FRITTATA
A tasty, Greek-inspired frittata. No need to turn on your oven since this is made in an air fryer.
Provided by Yoly
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
- Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
- Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 10.4 g, Cholesterol 458.6 mg, Fat 31.9 g, Fiber 1.6 g, Protein 23.1 g, SaturatedFat 17.7 g, Sodium 862.7 mg, Sugar 5.2 g
BAKED FRITTATA WITH GREEN PEPPERS AND YOGURT
Make and share this Baked Frittata With Green Peppers and Yogurt recipe from Food.com.
Provided by Chef 669019
Categories Southwest Asia (middle East)
Time 1h10m
Yield 1 frittata, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees. Heat 1 tablespoon of olive oil in a large, heavy skillet and add peppers. Cook until tender, about eight minutes. Add garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from heat.
- 2. Place the remaining oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Beat the eggs in a large bowl and season with salt. Add pepper, saffron water, flour and yogurt, and whisk together. Stir in the peppers and scallions.
- 3. Remove the baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 minutes until puffed and lightly colored on the top. Remove from heat, and allow to settle for 10 minutes before serving.
Nutrition Facts : Calories 144.3, Fat 10.6, SaturatedFat 2.8, Cholesterol 215.5, Sodium 85.7, Carbohydrate 4.5, Fiber 0.8, Sugar 2.9, Protein 7.9
BAKED FRITTATA WITH GREEN PEPPERS AND YOGURT
This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 1h
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a large, heavy skillet and add the peppers. Cook, stirring often, until tender, about eight minutes. Add the garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Meanwhile, beat the eggs in a large bowl and season with salt. Add the pepper, saffron water, flour and yogurt, and whisk together. Stir in the cooked peppers and the chives or scallions.
- Remove the hot baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 to 35 minutes until puffed and lightly colored on the top. Remove from the heat, and allow to settle for 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 273 milligrams, Sugar 2 grams, TransFat 0 grams
AIR FRYER LOADED GREEK FRIES
Air-fried french fries loaded with Greek flavors. These are great on their own but also pair nicely with lamb, steak, or chicken. Cheese is a must for loaded fries but since feta doesn't melt, I incorporated it into the tzatziki sauce.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shredded cucumber in a colander and sprinkle with salt. Let drain for 10 minutes.
- Meanwhile, assemble the rest of the tzatziki by adding yogurt, lemon juice, dill, garlic, vinegar, and feta to a small bowl. Stir until evenly combined. Stir in shredded cucumber and set aside until ready to use.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine fries, olive oil, and Greek seasoning in a large bowl and stir until evenly combined. Spray the basket of the air fryer with nonstick cooking spray. Add 1/2 of the fries to the basket.
- Air fry for 10 minutes. Flip until cook to desired crispness, about 5 minutes more. Repeat with remaining fries.
- Divide fries among 4 serving plates. Drizzle cucumber sauce over the top of the fries. Garnish each plate with red onion strips, Kalamata olives, and grape tomatoes.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 47.5 g, Cholesterol 25.3 mg, Fat 13.8 g, Fiber 6 g, Protein 11 g, SaturatedFat 5.6 g, Sodium 879.8 mg, Sugar 5.9 g
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